Innovative Food Science & Emerging Technologies最新文献_第4页

Selective release of antioxidant peptides and minerals from fermented SC-CO2-defatted Spirulina 从发酵的sc - co2脱脂螺旋藻中选择性释放抗氧化肽和矿物质

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-05 DOI: 10.1016/j.ifset.2026.104445

Yixuan Liu , Noelia Pallarés , Emilia Ferrer , Pedro V. Martínez-Culebras , Patricia Roig , Juan Manuel Castagnini , Houda Berrada , Francisco J. Barba

This study aimed to develop an integrated process for the valorization of defatted spirulina (Arthrospira platensis) by combining supercritical carbon dioxide (SC-CO₂) extraction with targeted lactic acid bacteria (LAB) fermentation. Specifically, SC-CO₂ (25.0 MPa, 50.0 °C, 16.0 mL/min, and 60.0 min) was used to defat Spirulina to obtain the protein-rich substrate as SC-CO₂ defatted spirulina (SC-D-Sp) for the production of bioactive peptides (BPs), which will be fermented with 5 % Lactiplantibacillus plantarum (LP) and 5 % Lactiplantibacillus casei (LC). A significant microbial growth (up to 2029.3 × 10⁶ CFU) and metabolic activity were observed after LAB fermentation. The fermentation solids and supernatants were separated after fermentation, and the protein (using the DUMAS method), bioactive peptides (analyzed by LC-MS/MS TOF), minerals (measured by ICP-MS), and total antioxidant capacity (TAC) were evaluated. Most of the protein remained in the fermentation solids, regardless of whether the LAB strain was used. Nevertheless, LAB fermentation significantly (P < 0.05) enhanced the production of antioxidant bioactive peptides such as EL, GA, and KP, as well as the enhancement in TAC of the fermented supernatants. In parallel, higher levels of Mg and K were found in the fermented supernatants, while Fe and Zn remained in the fermented solids. In this study, the LAB fermentation in SC-D-Sp could enhance the recovery of valuable high-value-added compounds, including the increasing performances in antioxidant peptides and minerals. The LAB fermentation in SC-D-Sp poses the possibility of future application in developing novel functional ingredients and sustainable marine resources.

本研究旨在建立超临界二氧化碳（SC-CO2）萃取与目标乳酸菌（LAB）发酵相结合的脱脂螺旋藻（Arthrospira platensis）增值一体化工艺。具体来说，用SC-CO2 （25.0 MPa, 50.0°C, 16.0 mL/min, 60.0 min）对螺旋藻进行脱脂，得到富含蛋白质的底物SC-CO2脱脂螺旋藻（SC-D-Sp），用于生产生物活性肽（bp），将其与5%的植物乳酸杆菌（LP）和5%的干酪乳酸杆菌（LC）发酵。乳酸菌发酵后微生物生长显著（达2029.3 × 106 CFU），代谢活性显著。发酵后分离发酵固体和上清液，测定蛋白质（DUMAS法）、生物活性肽（LC-MS/MS TOF法）、矿物质（ICP-MS法）和总抗氧化能力（TAC）。无论是否使用LAB菌株，大部分蛋白质都保留在发酵固体中。然而，乳酸菌发酵显著（P < 0.05）提高了EL、GA和KP等抗氧化生物活性肽的产生，并提高了发酵上清液的TAC。同时，在发酵的上清液中发现了较高水平的Mg和K，而在发酵的固体中发现了铁和锌。在本研究中，在SC-D-Sp中发酵乳酸可以提高有价值的高附加值化合物的回收率，包括提高抗氧化肽和矿物质的性能。在SC-D-Sp中进行LAB发酵在开发新型功能成分和可持续海洋资源方面具有广阔的应用前景。

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引用次数: 0

Encapsulated deep-sea Lactococcus L25_4 promotes broiler metabolic efficiency, immune modulation, and meat quality preservation 包封的深海乳球菌L25_4促进肉鸡代谢效率、免疫调节和肉质保鲜

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2025-12-31 DOI: 10.1016/j.ifset.2025.104429

Hsi-Wen Hung , Abhishek Negi , Jiunn-Wang Liao , Bor-Ling Shih , Tsung-Yu Lee , Zhi-Hong Wen , Jyh-Yih Chen

The rising restrictions on antibiotic use in poultry production due to antimicrobial resistance concerns demand for an effective, sustainable alternatives to maintain bird health and product quality. This study evaluated the encapsulated Lactococcus strain L25_4(C/A)₂, isolated from the deep ocean water off Taiwan's eastern coast at a depth of 312 m, for its robustness and probiotic potential in broiler chickens. Broilers fed with 1 × 10⁹ CFU/g of encapsulated L25_4 exhibited significantly improved metabolic efficiency, demonstrated by a 15 % reduction in relative heart weight and 12 % reduction in liver weight (p < 0.05), alongside a stabilized gut microbiota after lipopolysaccharide (LPS) immune challenge. Immune modulation included a 35 % decrease in pro-inflammatory cytokines IL-1β and TNF-α and a 40 % increase in anti-inflammatory IL-10 (p < 0.01), contributing to reduced tissue damage and oxidative stress. Post-mortem analyses revealed sustained breast meat redness (a*) values 20 % higher and a 30 % reduction in lipid oxidation during 10-day refrigerated storage (p < 0.05). Furthermore, complementary post-harvest application of a cell-free supernatant (CFS) based hydrogel coating was demonstrated, which drastically restricted microbial growth compared to the control groups, resulting in a microbial inhibition of over 5.5 log CFU/g and maintained the lowest total plate count (TPC) throughout the 15-day storage period. This multi-functional L25_4(C/A)₂ system promoted gut homeostasis, enhanced systemic resilience, and improved meat preservation, offering a promising antibiotic-free strategy to optimize poultry production efficiency and product quality in line with growing consumer and regulatory demands.

由于抗菌素耐药性，家禽生产中抗生素使用受到越来越多的限制，需要一种有效的、可持续的替代品来维持禽类健康和产品质量。本研究对从台湾东部沿海312 m深海中分离得到的包封乳球菌L25_4(C/A)2在肉鸡体内的稳健性和益生菌潜力进行了研究。饲粮中添加1 × 109 CFU/g胶囊化L25_4显著提高了肉鸡的代谢效率，在脂多糖（LPS）免疫刺激后，肉鸡的相对心脏重量减少15%，肝脏重量减少12% (p < 0.05)，肠道菌群稳定。免疫调节包括促炎细胞因子IL-1β和TNF-α减少35%，抗炎细胞因子IL-10增加40% (p < 0.01)，有助于减少组织损伤和氧化应激。死后分析显示，在10天的冷藏中，胸肉的红度（a*）值增加了20%，脂质氧化降低了30% （p < 0.05）。此外，收获后补充应用无细胞上清液（CFS）为基础的水凝胶涂层，与对照组相比，显著限制了微生物的生长，导致微生物抑制超过5.5 log CFU/g，并在15天的储存期间保持最低的总平板计数（TPC）。该多功能L25_4(C/A)2系统可促进肠道稳态，增强系统恢复力，改善肉类保存，为优化家禽生产效率和产品质量提供了一种有前途的无抗生素策略，以满足日益增长的消费者和监管需求。

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引用次数: 0

Optimal modeling of ohmic heating potential for Staphylococcus aureus inactivation in coconut water: Culturability and flow cytometry analyses 金黄色葡萄球菌在椰子水中失活的最佳欧姆加热势建模：可培养性和流式细胞术分析

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-21 DOI: 10.1016/j.ifset.2026.104464

Mahmoud Yolmeh , Paulo César Martins Alves , Fakhreddin Salehi , Maria Marluce Dos Santos Vilela , Anderson S. Sant'Ana

This study evaluated the effects of ohmic heating (OH) on the electrochemical parameters (pH, heating rate, electrical conductivity, energy consumption, and thermal performance) and inactivation of Staphylococcus aureus ATCC 19095 in coconut water (CW). Additionally, microbial experimental data, from culture-based and flow cytometry (FC) methods, were modeled using genetic algorithm–artificial neural network (GA-ANN) and adaptive neuro-fuzzy inference system (ANFIS) approaches. The electrochemical parameters of CW were significantly influenced by OH processing. Increasing the electric field (EF) strength enhanced electrical conductivity (up to 1.79 S/m) and heating rate (up to 93 °C in 320 s) while slightly raising pH values (up to 5.1). However, excessive voltage reduced thermal efficiency due to electrochemical losses. The direct effect of EF strength on the S. aureus inactivation was observed in both culture-based (from 8.0 to 2.4 Log CFU/mL) and FC (from 87.8% alive from the total population to 99.4% inactivated bacteria) methods. Although the culture-based method showed the higher performance of the OH processing compared to the conventional heating, FC methods revealed better changes in S. aureus counts by dividing them into different subpopulations (alive, compromised, and inactivated cells). Model performance, assessed by the correlation coefficient (R), indicated excellent predictive accuracy. For the culture-based method, the R values were 0.998 (GA–ANN) and 0.997 (ANFIS). For the FC data, GA–ANN and ANFIS achieved R values of 0.991 and 0.952 (alive cells), 0.922 and 0.915 (compromised cells), and 0.984 and 0.982 (inactivated cells). Overall, both models demonstrated strong predictive ability, with GA–ANN slightly better. This study addressed the effectiveness of the OH processing for microbial inactivation and the reliability of intelligent modeling tools in describing S. aureus behavior in CW.

本研究评价了欧姆加热（OH）对椰子水（CW）中金黄色葡萄球菌ATCC 19095的电化学参数（pH、加热速率、电导率、能耗和热性能）和灭活的影响。此外，基于培养和流式细胞术（FC）方法的微生物实验数据使用遗传算法-人工神经网络（GA-ANN）和自适应神经模糊推理系统（ANFIS）方法建模。OH处理对连续水的电化学参数有显著影响。增加电场（EF）强度可以增强电导率（高达1.79 S/m）和加热速率（320 S内高达93°C），同时略微提高pH值（高达5.1）。然而，过高的电压由于电化学损失而降低了热效率。EF强度对金黄色葡萄球菌灭活的直接影响在培养法（8.0 ~ 2.4 Log CFU/mL）和FC法（从总数的87.8%活菌到99.4%灭活菌）中均有观察。尽管基于培养的方法与传统加热相比显示出更高的OH处理性能，但FC方法通过将金黄色葡萄球菌分为不同的亚群（活的、受损的和灭活的细胞），显示出更好的金黄色葡萄球菌计数变化。通过相关系数(R)评估模型的性能，表明具有良好的预测准确性。基于培养法的R值分别为0.998 （GA-ANN）和0.997 （ANFIS）。对于FC数据，GA-ANN和ANFIS的R值分别为0.991和0.952（活细胞），0.922和0.915（受损细胞），0.984和0.982（失活细胞）。总体而言，两种模型均表现出较强的预测能力，GA-ANN略好。本研究探讨了OH处理对微生物失活的有效性，以及智能建模工具在描述金黄色葡萄球菌在CW中的行为方面的可靠性。

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引用次数: 0

Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications 蛋白酶的协同应用和假肠白藜芦醇原位发酵生产葡聚糖的研究，以改善食品用国产Acheta粉的代谢组学、安全性和工艺特征

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-03 DOI: 10.1016/j.ifset.2026.104434

Giuseppe Perri , Federico Rametta , Michela Verni , Chiara Demarinis , Giuseppe Natrella , Lorenzo Ciraldo , Simona Carbone , Michele Faccia , Carlo Giuseppe Rizzello , Erica Pontonio

Direct incorporation of cricket powder (CP) into foods is limited by poor protein solubility, microbial safety concerns, biogenic amine formation, and off-flavors. To address these challenges, this study developed a bioprocess combining enzymatic hydrolysis with fermentation by Leuconostoc pseudomesenteroides in the presence of sucrose, promoting in situ dextran production and improving the safety, nutritional value, and metabolomic profile of CP for breadmaking. Three strategies were evaluated: (i) fermentation with starter and sucrose (sdf-CP), (ii) enzymatic pretreatment followed by fermentation (Eh-sdf-CP), and (iii) simultaneous starter–enzyme addition at reduced dosages (El-sdf-CP), alongside controls containing only starter or sucrose (sf-df). Fermentation ensured rapid acidification and microbial safety, while sdf-CP and El-sdf-CP accumulated up to 1.68 g/100 g of dextran, accompanied by significant increases in free amino acids and peptides. Biogenic amines remained negligible, and the volatile profile was enriched with desirable compounds such as 3-ethyl-2,5-dimethylpyrazine and ethyl butanoate. When applied to breadmaking, bio-processed CP increased protein content and reduced predicted glycemic index (pGI 87.8–88.7 vs. 93.1). Experimental breads showed volumes comparable to controls, reduced staling, and improved sensory quality, with diminished bitterness and insect-like notes alongside enhanced sweetness and roasted aroma. Overall, the integration of enzymatic hydrolysis and fermentation with in situ dextran production offers a promising strategy to improve the functionality and consumer acceptance of cricket powder in Western diets.

直接将蟋蟀粉（CP）掺入食品中受到蛋白质溶解度差、微生物安全问题、生物胺形成和异味的限制。为了解决这些挑战，本研究开发了一种生物工艺，将酶解与假大肠杆菌在蔗糖存在下的发酵结合起来，促进原位葡聚糖的生产，提高CP在面包制作中的安全性、营养价值和代谢组学特征。评估了三种策略：(i)用发酵剂和蔗糖发酵（sdf-CP），（ii）酶预处理后发酵（Eh-sdf-CP），以及（iii）同时添加减少剂量的发酵剂酶（El-sdf-CP），同时只含有发酵剂或蔗糖（sf-df）。发酵确保了快速酸化和微生物安全性，而sdf-CP和El-sdf-CP累积高达1.68 g/100 g葡聚糖，同时游离氨基酸和肽显著增加。生物胺仍然可以忽略不计，挥发性谱富含理想的化合物，如3-乙基-2,5-二甲基吡嗪和丁酸乙酯。当应用于面包制作时，生物加工CP增加了蛋白质含量，降低了预测血糖指数（pGI 87.8-88.7 vs. 93.1）。实验面包的体积与对照组相当，变质程度降低，感官质量提高，苦味和昆虫味减少，甜味和烘烤香气增强。总的来说，将酶解和发酵与原位葡聚糖生产相结合，为改善西方饮食中蟋蟀粉的功能和消费者接受度提供了一个有希望的策略。

{"title":"Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications","authors":"Giuseppe Perri , Federico Rametta , Michela Verni , Chiara Demarinis , Giuseppe Natrella , Lorenzo Ciraldo , Simona Carbone , Michele Faccia , Carlo Giuseppe Rizzello , Erica Pontonio","doi":"10.1016/j.ifset.2026.104434","DOIUrl":"10.1016/j.ifset.2026.104434","url":null,"abstract":"<div><div>Direct incorporation of cricket powder (CP) into foods is limited by poor protein solubility, microbial safety concerns, biogenic amine formation, and off-flavors. To address these challenges, this study developed a bioprocess combining enzymatic hydrolysis with fermentation by <em>Leuconostoc pseudomesenteroides</em> in the presence of sucrose, promoting in situ dextran production and improving the safety, nutritional value, and metabolomic profile of CP for breadmaking. Three strategies were evaluated: (i) fermentation with starter and sucrose (sdf-CP), (ii) enzymatic pretreatment followed by fermentation (Eh-sdf-CP), and (iii) simultaneous starter–enzyme addition at reduced dosages (El-sdf-CP), alongside controls containing only starter or sucrose (sf-df). Fermentation ensured rapid acidification and microbial safety, while sdf-CP and El-sdf-CP accumulated up to 1.68 g/100 g of dextran, accompanied by significant increases in free amino acids and peptides. Biogenic amines remained negligible, and the volatile profile was enriched with desirable compounds such as 3-ethyl-2,5-dimethylpyrazine and ethyl butanoate. When applied to breadmaking, bio-processed CP increased protein content and reduced predicted glycemic index (pGI 87.8–88.7 vs. 93.1). Experimental breads showed volumes comparable to controls, reduced staling, and improved sensory quality, with diminished bitterness and insect-like notes alongside enhanced sweetness and roasted aroma. Overall, the integration of enzymatic hydrolysis and fermentation with in situ dextran production offers a promising strategy to improve the functionality and consumer acceptance of cricket powder in Western diets.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104434"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insight into the molecular mechanism underlying the improvement of functional properties in pea protein isolate by electron beam irradiation 电子束辐照改善豌豆分离蛋白功能特性的分子机制研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-26 DOI: 10.1016/j.ifset.2026.104468

Nana Yang , Huiling Li , Ruyu Shangguan , Tian Jiang , Hongjie Lei

Pea protein isolate (PPI) is a promising sustainable plant protein source, but its inferior functional characteristics restrict its widespread application in food production. This study was designed to examine the impacts of electron beam irradiation (EBI) treatment (2, 4, 6, 8, and 10 kGy) on the structural and functional characteristics of PPI and elucidate the structure-function relationship. Results showed that EBI treatment diminished the particle size and turbidity of PPI while elevating the zeta potential absolute value, implying decreased aggregation behavior, as visualized by SEM. Spectroscopic results indicated that EBI treatment triggered protein unfolding without disrupting the peptide backbone and subunit composition, exposing internal hydrophobic groups, primarily manifested by increased free -SH, H₀, and random coil, while reducing α-helix and β-sheet proportions. Therefore, EBI-treated PPI exhibited superior solubility, foaming, and emulsification properties compared with the control. Pearson correlation analysis further confirmed that EBI treatment could improve protein functional characteristics by modulating structures. Furthermore, the emulsions prepared with EBI-treated PPI exhibited dropped particle size and raised surface charge, thereby enhancing stability during storage at 4 °C for 15 d. These results demonstrated that EBI was a promising technique for improving the functional properties of PPI, providing a theoretical foundation for their widespread utilization in the food industry.

豌豆分离蛋白（Pea protein isolate， PPI）是一种很有前景的可持续植物蛋白源，但其较差的功能特性限制了其在食品生产中的广泛应用。本研究旨在探讨电子束辐照（EBI）（2、4、6、8和10 kGy）对PPI结构和功能特征的影响，并阐明其结构-功能关系。扫描电镜显示，EBI处理降低了PPI的粒径和浊度，同时提高了zeta电位绝对值，表明聚合行为降低。光谱分析结果表明，EBI处理在不破坏肽骨架和亚基组成的情况下触发了蛋白质的展开，暴露了内部疏水性基团，主要表现为自由-SH、H0和随机卷曲增加，而α-螺旋和β-片比例减少。因此，与对照组相比，ebi处理的PPI具有更好的溶解性、起泡性和乳化性。Pearson相关分析进一步证实EBI治疗可通过调节结构改善蛋白质功能特征。此外，经EBI处理的PPI乳状液粒径减小，表面电荷增加，在4°C保存15 d时稳定性增强。这些结果表明，EBI是一种很有前途的改善PPI功能特性的技术，为其在食品工业中的广泛应用提供了理论基础。

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引用次数: 0

Combined physical fields stimuli applied during post-fermentation stage to enhance volatilome features and inhibit off-flavor of fermented liver paste 在发酵后阶段应用复合物理场刺激来增强发酵肝膏的挥发性特征，抑制其异味

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-02-03 DOI: 10.1016/j.ifset.2026.104477

Jinglin Xu , Xinze Li , Changyu Zhou , Libin Wang , Anderson S. Sant'Ana , Daodong Pan , Jinxuan Cao , Hao Zhang , Qiang Xia

Although the advantages of physical field-assisted fermentation have been revealed in recent years, there is limited information on the effects of physical field treatments applied during the post-fermentation process on microbial metabolic regulation and fermentation characteristics. This study employed the screened Rhodotorula mucilaginosa and Lactobacillus plantarum, targeting high dehydrogenase and total protease activities, to perform the fermentation of lamb liver paste, followed by post-fermentation mediated individually by ultrasound (US), pulsed electric field (PEF), and their combined treatment (US-PEF). The results showed that US-PEF treatment significantly increased the activities of aldehyde dehydrogenase, alcohol dehydrogenase as well as intracellular and extracellular proteases, with a significant increase by inter-species interaction of screened strains. The degradation rates of off-flavor compounds were markedly improved, with trimethylamine, dimethylamine, and histamine reaching 73.10%, 42.66%, and 77.96%, respectively. Analysis of headspace volatile fingerprinting revealed that US-PEF assisted post-fermentation significantly reduced the levels of off-flavor aldehydes, including 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal in lamb liver, while promoting the generation of aroma esters like methyl acetate and butyrolactone, thereby significantly improving the flavor characteristics of lamb liver. During the post-fermentation process, physical field stimulation generated cavitation and electromechanical coupling effects. These effects activated microbial metabolic activity and increased enzyme expression, driving the shift of volatile compounds and promoting the conversion of off-flavor aldehydes and ketones into acids and esters. This study provides a novel technical alternative to enhanced efficiencies in regulating flavor features of fermented products, particularly for livestock and poultry by-products with off-odor components.

虽然近年来已经揭示了物理场辅助发酵的优势，但关于发酵后过程中物理场处理对微生物代谢调节和发酵特性的影响的信息有限。本研究利用筛选得到的粘红酵母（Rhodotorula mucilaginosa）和植物乳杆菌（Lactobacillus plantarum）以脱氢酶和总蛋白酶活性高为目标，对羊肝膏进行发酵，并分别采用超声（US）、脉冲电场（PEF）及其联合处理（US-PEF）进行发酵后处理。结果表明，US-PEF处理显著提高了菌株醛脱氢酶、醇脱氢酶和胞内、胞外蛋白酶的活性，并通过种间互作显著提高了菌株的活性。其中，三甲胺、二甲胺和组胺的降解率分别达到73.10%、42.66%和77.96%。顶空挥发性指纹图谱分析显示，US-PEF辅助发酵后显著降低了羊肝中2-甲基丙醛、2-甲基丁醛和3-甲基丁醛等非风味醛的含量，同时促进了乙酸甲酯和丁内酯等香气酯的生成，从而显著改善了羊肝的风味特征。在发酵后的过程中，物理场刺激产生空化和机电耦合效应。这些作用激活了微生物代谢活性，增加了酶的表达，推动了挥发性化合物的转变，促进了异味醛和酮向酸和酯的转化。本研究为提高发酵产品风味特征的调节效率提供了一种新的技术选择，特别是对畜禽副产品的异味成分。

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引用次数: 0

Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes 热超声预处理对Kösetevek葡萄葡萄汁理化及感官特性的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-22 DOI: 10.1016/j.ifset.2026.104465

Tuba Eda Arpa Zemzemoğlu , Burcu Dündar Kırıt , Merve Darıcı , Erdal Ağçam , Turgut Cabaroğlu

Kösetevek grape is a significant indigenous black grape variety with colored pulp, grown in the Eastern Anatolia Region of Türkiye. Mash heating (MH) is commonly used in grape juice production. However, to better preserve phenolic, aroma, and nutritional components, Thermosonication (TS) process is utilized as an alternative technique. The aim of this study was to determine the effects of TS conditions on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes. Grape juice underwent TS at various temperatures and ultrasound energy density (UED) levels, followed by an optimization study using Response Surface Methodology (RSM). Grape juice samples were analyzed for total phenolic content (TP), total monomeric anthocyanins (TMA), antioxidant activity (FRAP and DPPH), polymeric color ratio (PCR), color difference (ΔE*), and extraction yield. The optimum TS conditions were determined as 801.99 J/g UED and 43.5 °C (desirability value = 0.595). Under optimal conditions, anthocyanin profiles were characterized by HPLC, aroma compounds were identified using GC–MS, and sensory properties were evaluated by descriptive analysis. TS resulted in a significant increase in TP and TMA content. The ΔE* value was lower, suggesting that the product's natural color was better preserved. TS enhanced the phenolic content and yield of the grape juice while also contributing to the preservation of color and sensory properties. TS juice contained the highest concentrations of aroma compounds, particularly C6 compounds and higher alcohols. This characteristic made TS more effective at preserving fresh aromas compared to MH, which generated cooked odors. Overall, TS has the potential to be applied as an alternative to or together with traditional thermal processes in industrial production.

Kösetevek葡萄是一个重要的本土黑葡萄品种与彩色果肉，生长在东部安纳托利亚地区的 rkiye。醪加热（MH）是葡萄汁生产中常用的一种方法。然而，为了更好地保存酚类、香气和营养成分，热超声（TS）工艺被用作替代技术。本研究的目的是确定TS条件对Kösetevek葡萄的葡萄汁的物理化学和感官特性的影响。葡萄汁在不同温度和超声能量密度（UED）水平下进行TS测试，然后使用响应面法（RSM）进行优化研究。分析葡萄汁样品的总酚含量（TP）、总单体花青素（TMA）、抗氧化活性（FRAP和DPPH）、聚合显色比（PCR）、色差（ΔE*）和提取率。最佳TS条件为801.99 J/g UED和43.5℃（理想值= 0.595）。在最佳条件下，采用高效液相色谱法（HPLC）对花青素进行了表征，采用气相色谱-质谱法（GC-MS）对其香气成分进行了鉴定，并用描述性分析对其感官特性进行了评价。TMA和TP含量显著增加。ΔE*值较低，说明产品的自然颜色得到了较好的保存。TS提高了葡萄汁的酚含量和产量，同时也有助于保持颜色和感官特性。TS果汁含有最高浓度的香气化合物，特别是C6化合物和高级醇。与MH相比，这种特性使TS在保存新鲜气味方面更有效，MH会产生煮熟的气味。总的来说，TS有潜力在工业生产中作为传统热过程的替代或与传统热过程一起应用。

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引用次数: 0

The effect of high-voltage electrostatic field combined with low-temperature hybrid energy field on the protein structure and antioxidant properties of pasteurised milk 高压静电场结合低温混合能量场对巴氏奶蛋白质结构和抗氧化性能的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-02-04 DOI: 10.1016/j.ifset.2026.104480

Zhaobin Yan , Hui Zhang , Zhao Zhang , Xiaomeng Wu , Guangqing Mu , Guibing Pang

This study investigated the effects of high-voltage electrostatic fields combined with low-temperature hybrid energy fields on the protein structure and antioxidant properties of pasteurised milk. The effects of a hybrid energy field on protein hydrolysis, conformational changes, and functional properties in pasteurised fresh milk were investigated using spectroscopic techniques. The results showed that at 5 °C, an electric field intensity exceeding 180 kV/m effectively inhibited microbial growth, delayed protein hydrolysis, and induced conformational changes in protein secondary structure. However, elevated temperatures accelerated protein structural modifications, reduced the antibacterial effect of the electric field, and decreased the antioxidant capacity. This study revealed the intrinsic mechanism by which hybrid energy fields regulate protein conformation and stability, thereby providing a theoretical foundation for the application of non-thermal processing technologies to preserve dairy products.

本研究研究了高压静电场结合低温混合能量场对巴氏杀菌奶蛋白质结构和抗氧化性能的影响。利用光谱技术研究了杂化能量场对巴氏杀菌鲜奶中蛋白质水解、构象变化和功能特性的影响。结果表明，在5℃条件下，超过180 kV/m的电场强度可有效抑制微生物生长，延缓蛋白质水解，诱导蛋白质二级结构构象发生变化。然而，高温加速了蛋白质的结构修饰，降低了电场的抗菌作用，降低了抗氧化能力。本研究揭示了混合能量场调控蛋白质构象和稳定性的内在机制，为非热加工技术在乳制品保鲜中的应用提供理论依据。

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引用次数: 0

pH-shifting combined with microfluidization treatment modified rapeseed protein isolates: Molecular structure and functional characteristics ph转移联合微流化处理修饰油菜籽分离蛋白：分子结构和功能特性

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-02-02 DOI: 10.1016/j.ifset.2026.104476

Yisha Xie , Wenjing Shu , Ying Chen, Qingru Liu, Qingqing Liu, Yongjun Yuan

The rapeseed protein isolates (RPI) has the compact structure, resulting in its limited application in the food industry. In this research, the effect of pH-shifting (9, 10, 11, and 12) combined with microfluidization treatment was used to modify molecular structure of RPI and improve its functional properties, and the non-pH shifting with microfluidization treatment sample (RPI-7) was regarded as the control. The spectral and molecular dynamics simulation results indicated the tightly structured molecules of RPI unfolded as a result of the combined treatment. The reduction of particle size, secondary structure transformation from β-sheet and random coil structures to α-helix, and SH groups content increase, contributes to enhancing the solubility and digestibility of RPI. The solubility and amino acid content in the digestive juice of RPI-12 increased by 70.33% and 5 mM. Therefore, pH-shifting combined with microfluidization treatment is an effective combined approach to enhance the functional properties of rapeseed protein, and promising for improving techno-functional properties of plant-based proteins.

油菜籽分离蛋白（RPI）结构紧凑，在食品工业中的应用有限。本研究利用ph转移（9、10、11、12）与微流化处理相结合的作用来修饰RPI的分子结构，提高其功能性能，并以微流化处理后未发生ph转移的样品（RPI-7）为对照。光谱和分子动力学模拟结果表明，复合处理使RPI分子结构紧密。颗粒尺寸减小，二级结构由β-片状和无序螺旋状结构转变为α-螺旋状结构，SH基团含量增加，有利于提高RPI的溶解度和消化率。RPI-12在消化液中的溶解度和氨基酸含量分别提高了70.33%和5 mM。因此，ph转移联合微流化处理是提高菜籽蛋白功能特性的有效联合方法，有望提高植物蛋白的技术功能特性。

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引用次数: 0

A comparative analysis of specific surface area and molecular structure in CO2-microbubble-assisted starch hydrolysis for the effective binding of α-amylase to starch 二氧化碳微泡辅助淀粉水解中α-淀粉酶与淀粉有效结合的比表面积和分子结构对比分析

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-19 DOI: 10.1016/j.ifset.2026.104461

Elahe Abedi , Philip C. Wietstock

The influence of starch surface area and amorphous content on amylolysis remains controversial in the literature. To investigate this, CO₂-hydrodynamic cavitation (CO₂-HC) was used to assess its impact on the binding capacity of α-amylase (AA) across rice, corn, wheat, and potato starches compared to their native forms. The binding kinetics and hydrolysis degree (DH%) of α-amylase with native and CO₂-HC-treated starches were analyzed in relation to starch properties. Solution-depletion assays revealed dissociation constants (K_d) reduced from (0.31–1.69 mg/mL) to (0.20–1.34 mg/mL) after CO₂-HC, implying the affinity of α-amylase for binding. Hydrolyzed microbubble-treated starches exhibited an increase in the specific surface area from (81–278 m²/kg) to (117–2292 m²/kg) and relative content of short chains (A + B1), with HMWS increasing by 7.6%, HMPS by 7.2%, HMCS by 6.9%, and HMRS by 4.7%. Despite NRS and MRS exhibiting lower K_d values than other starches, HNWS and HMWS displayed higher degrees of hydrolysis, with DH% values of 25.2% and 41.7%, respectively. The findings indicate that α-amylase exhibits greater affinity for starches rich in short chains (A + B1) (%) rather than for starches with high surface area or amorphous structure, leading to a more pronounced decrease in pasting viscosity and ΔH in hydrolyzed microbubble-treated starch (HMS) relative to hydrolyzed native starch (HNS).

淀粉表面积和无定形含量对淀粉水解的影响在文献中一直存在争议。为了研究这一点，我们使用CO₂-流体动力空化（CO₂-HC）来评估其对α-淀粉酶（AA）在水稻、玉米、小麦和马铃薯淀粉中的结合能力的影响。分析了α-淀粉酶与天然淀粉和CO₂- hc处理过的淀粉的结合动力学和水解度（DH%）与淀粉性质的关系。溶液耗尽实验表明，CO₂-HC后，α-淀粉酶的解离常数（Kd）从（0.31-1.69 mg/mL）降至（0.20-1.34 mg/mL），表明α-淀粉酶具有亲和力。水解微泡处理后的淀粉比表面积从（81 ~ 278 m2/kg）增加到（117 ~ 2292 m2/kg），短链（A + B1）的相对含量增加，其中HMWS增加7.6%，HMPS增加7.2%，HMCS增加6.9%，HMRS增加4.7%。尽管NRS和MRS的Kd值低于其他淀粉，但HNWS和HMWS的水解程度更高，DH%分别为25.2%和41.7%。结果表明，α-淀粉酶对富含短链（A + B1）的淀粉（%）的亲和性强于对高表面积或无定形结构的淀粉（%）的亲和性，导致水解微泡处理淀粉（HMS）的糊状粘度和ΔH比水解天然淀粉（HNS）更明显降低。

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引用次数: 0